Mince Pies
A weekend British dessert. Ready in about 42 minutes. Difficulty: more effort.
- 22 minPrep (about)
- 20 minCook (about)
- 42 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- 10 oz butter
- 15 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
- 4 oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
- 12 oz mincemeat
- 1 egg
- Topping powdered sugar Shopping tip: Powdered sugar (UK: icing sugar).
How to make it
Steps in our own plain words.
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To make your pastry, rub 8 oz cold, diced butter in 1 lb plain flour.
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Mix in 4 oz golden caster sugar plus a pinch of salt.
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Mix the pastry in a ball – don’t add liquid –.
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Knead it briefly.
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Your dough will be firm, like shortbread dough.
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Use the dough right away, or chill for later.
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Turn the oven on to 400°F (350°F for a fan oven).
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Line 18 holes of 12-hole patty tins, by pressing little walnut-sized balls of pastry in each hole.
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Spoon 12 oz mincemeat into the pies.
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Take a bit smaller balls of pastry than before plus pat them out between hands.
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Do it to make round lids, big enough.
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Cover the pies.
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Top your pies with their lids, pressing the edges together.
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Do it to seal – you don’t need.
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Do it to seal them using milk or egg as will stick on their own.
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(Your pies may be frozen for up to 1 month).
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Beat about 1 little egg plus brush the tops of the pies.
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Bake for 20 mins until golden.
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Leave to cool in your tin for 5 mins.
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Remove to a wire rack.
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Lightly dust with icing sugar.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.